In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of mil according to pac age of pudding). Add cream cheese mixture and 8 ounces of Coo l Whip. Beat together until mixed. In an 8 inch flower pot, layer the coo ie m ixture, then the pudding mixture, then the coo ie mixture, and so on. End up wi th the coo ie mixture (this loo s li e dirt). Add an artificial flower in top.

In bottom of 8 x 12 inch pan, spray real good with Ba er's Joy. Will not stic if you use this. Spread the coconut in pan, then pecans on coconut. Mix ca e by directions on the pac age and spread over pecans. Mix cream cheese, oleo, an d sugar; mix until smooth and creamy. Add this over ca e mix as best you can, i t will be stiff. Ba e at 350 degrees until tests done. But do not overcoo . T

1 box chocolate fudge ca e mix or any chocolate ca e recipe 1/4 box of chocolate pudding 2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture Empty box of chocolate ca e into mixing bowl and follow directions on pac age f or mixing. Add 1/4 pac age of pudding mix plus 3 small or 2 large crushed banan as to mixture. Beat according to directions, 2 to 3 minutes with electric beate r or approximately 2 minutes - 300 stro es by hand. Can also be made with a scr atch made chocolate ca e, adding all ingredients. Ba e at 350 degrees about 30 to 35 minutes. Chec when coo ed with dry top. Frost if you want. -----------------------155131 -- HELEN'S WHOLE FRUIT CAKE

CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a for to get all lumps out. Ba e at 350 degrees for 20 to 25 minutes or until ca e is done. ICING: In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 o f the box at a time. Mix until smooth. -----------------------155136 -- SOUR CREAM CHOCOLATE CAKE & FROSTING

Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly afte r each addition. Mix in flour a little at a time, blending well after each addi tion. Add vanilla. Pour batter into a greased and floured bundt pan. Ba e at 250 degrees for 2 hours and 15 minutes or until toothpic inserted in center com es out clean. May be frozen. -----------------------155156 -- LEMON CREAM CHEESE FILLED CAKE

Any flavor ca e mix Flat-bottomed waffle ice cream cones (30 approx.) Frosting Sugar decorations Prepare any flavor layer ca e mix as directed on the pac age. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full; if cones are filled more than this, batter will run over top. Set in square or oblong pan a nd ba e as directed for cupca es. Cool. Frost with any favorite frosting and decorate with candies. Do not store in an airtight container as the cones will soften. -----------------------155162 -- CHOCOLATE CONECAKES WITH FROSTING

--CONECAKES:-1 c. all-purpose flour

1 c. sugar 1/2 tsp. ba ing soda 1/4 tsp. salt 1/2 c. butter or margarine 1/2 c. water 3 tbsp. unsweetened cocoa powder 2 eggs 1/4 c. buttermil 1 tsp. vanilla 10 ice cream cones (flat bottoms) --FROSTING:-1/3 c. cream cheese 1/2 c. powdered sugar 1/2 tsp. vanilla 1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, sugar, ba ing soda and salt. 2. In a saucepan, mix together butter (or margarine), w ater and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl. 3. Use a big spoon and mix until everything is well blended. 4. Add the eggs, buttermil an d vanilla, then beat again for another minute or two. 5. Pour into the ice cre am cones. Fill to about an inch from the top. Put the ice cream cones into a mu ffin tin or a big ba ing pan and ba e at 350 degrees for 30 minutes. FROSTING: Let the cream cheese sit out a while to soften, then mash it together with powd ered sugar. Add the vanilla a little at a time. When mixed together evenly, it 's done. BE SURE TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT. -----------------------155163 -- THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE

--CRUST:-1/3 c. powdered sugar 1 1/2 c. graham crac er crumbs 4 tbsp. butter or margarine Melt butter and add to graham crac er crumbs and powdered sugar. Line the bott om of a spring form pan, pac ing firmly. 1 c. granulated sugar 3 (8 oz.) p gs. cream cheese 1 generous tsp. vanilla flavoring 4 eggs Pour above ingredients into spring form pan (the crust is as yet unba ed) and b a e in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheeseca e and top with 1 pint commercial sour cream a nd return to the oven for another 5 minutes. Cool in spring form pan for a fe w minutes. Run a nife around the edge to loosen. Remove side of spring form p an and refrigerate. -----------------------155165 -- MOM'S CHEESECAKE WITH SOUR CREAM

Bring oleo, mil and cocoa to boil. Add this hot mixture to sugar, vanilla and nuts. Spread on warm ca e. Serve with a light meal, as this ca e is rich! It may be prepared a wee ahead; eeps 1 wee if well covered. -----------------------155189 -- FRESH ORANGE CHIFFON CAKE

Cream the cream cheese and butter. Add powdered sugar and vanilla. Frost cool ed ca e. May be prepared several days ahead. Keeps a wee in refrigerator. Wi ll freeze. This is a very rich ca e. The recipe was given to me by a doctor's wife from Texas. I have never tried, but I understand 2 cups of baby food carr ots wor s just as well. -----------------------155199 -- LEMON PUDDING CAKE

dish. Put in a large pan and add warm water to come halfway up sides of dish. Ba e until the top is golden and the ca e starts to come away from the sides of the dish, about 35 minutes. 6 servings. -----------------------155200 -- DUMP CAKE

da and 1/2 cup of buttermil . Add mil and flour mixture alternately and blend after each addition. Add candy mixture and mix well. Ba e at 300 degrees for o ne hour and 45 minutes in a large angel food ca e pan that has been well grease d. It may ta e longer to ba e. Test with a toothpic . As soon as ca e is remo ved from oven, pour the following mixture over the top. Combine 1 cup orange ju ice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before re moving from pan. This is a large ca e. It is not difficult to ma e. Once you have the orange slices cut up you have it under control! I have had more reques ts for this recipe than any other. -----------------------155226 -- PINEAPPLE SHEET CAKE

In large bowl, beat sugar and oil. Add eggs one at a time, beating well after each one. Blend in undrained juice and vanilla. Stir together flour, salt, ba

ing soda, ba ing powder and cinnamon. Blend into pineapple mixture. Stir in ba nanas. Pour mixture into a 10 inch fluted tube pan and ba e at 350 degrees for 60 or 70 minutes. Cool in pan for 10 minutes, then put on rac . Cool. --GLAZE: -Combine powdered sugar and enough orange juice to ma e drizzling consistency. ^iIt's time to lose weight when you put the golf ball where you can hit it, but you can't see it, or when you put it where you can see it but then you can't hi t it.^i -----------------------155234 -- BARBY'S YOGURT CAKE

Blend first 5 ingredients for about 3 minutes or until well mixed. Fold in cho colate chips by hand. Pour into greased Bundt or tube pan. Ba e at 325 degrees 1 hour and 15 minutes or until done. -----------------------155255 -- CARROT CAKE

Combine sugar and oil; add flour and eggs, one at a time, beating until blended . Batter will be stiff. And carrots and cinnamon. Pour into floured greased pans and ba e at 350 degrees 35 to 40 minutes until ca es springs bac when tou ched. This can be ba ed in 2 (9 inch) pans or 3 (8 inch) pans. ICING:

Cream butter and cream cheese. Add sugar. Beat until fluffy. Add vanilla and eggs (1 at a time). Stir in flour. Turn into well greased and floured tube pa n. Ba e at 325 degrees for 1 1/2 hours. -----------------------155275 -- HOW TO BAKE A CAKE

Light oven. Get out bowls, spoons, measuring cups and ingredients. Grease th e pan. Have all the ids in camp crac nuts. Remove Bernie, Ron, Dic , Joe, an d Paul, along with 5 coffee cups, 7 fishing lures, 4 spar plugs and 1 tac le bo x from the table. Measure 2 cups of flour. Hear laughter and go down by the do c in time to see the guys untying Glyn and Don's boat from the doc before they pull the doc out to Center Bar. Come bac and find Ben covered in flour. Bru sh Ben off and measure 2 more cups of flour to replace spilled flour. Add rest of dry ingredients to flour. Hear ids screaming outside, loo out window and s ee them running after squirrels who have stolen the walnuts. Rescue ids from s quirrels, come bac into itchen and find Danny and David Tietz, along with Stev e and Robbi playing a game of Pfeffer at the itchen table. Banish them and the ir cards to the lodge table. Add eggs. Phone rings, yell out window for Tonya to come to the phone. Add shortening. Betty runs in, says she's got the catch of the day. Sue wants it weighed because they are having a contest against Geor ge and Helen. Kess wins the contest, his squirrel weighs more than George's Nor thern. Add sugar. Stir all the ingredients together. Loo up just in time to see Koz's wildly served volleyball come crashing through itchen window, landing in the middle of the ca e bowl. Wash itchen floor, wash the table, wash the w alls, wash the dishes. Sylvia comes in and suggests Kim, Debbie, Donna, Doris a nd herself go to pic up ca e at Gordy's. Everyone also decides that as long as they are in Grand Rapids they might as well play Bingo. Grab purses, load up c ar and go! -----------------------155276 -- MANDARIN ORANGE CAKE

Grease and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar , add flavoring. Add eggs, one at a time, beating well after each. Slowly add flour and mix well. Ba e one hour or until done. Test with toothpic . Cool on rac 10 minutes. Then turn out on a rac to cool. -----------------------155291 -- FRESH COCONUT

Crumble Oreo coo ies in bottom of flower pot. Place a layer of the cheeseca e, then a layer of pie filling and then a layer of Oreo crumbs. Alternate layers until flower pot is filled to the rim. Chill in refrigerator for about 6 hours. Place gummy worms on top of ca e and place the stem of flowers in the pot to m a e it loo li e a plant. This can be used as a centerpiece and fool everyone. -----------------------155299 -- EASY CHEESE CAKE

1 lb. box of confectioners' sugar 1/4 c. water 1/8 tsp. salt 1 tsp. vanilla Cream together butter and sugar; beat until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, soda and salt. mix well; add to creamed mixture alternately with sour cream, beginning and en ding with flour mixture. Stir in the coconut and both flavorings. Pour batter into a greased and floured 10 inch tube pan. Ba e at 350 degrees for 1 hour and 20 minutes or until wooden pic inserted in the center comes out clean. Cool i n pan 10 to 15 minutes; remove from pan and cool completely before icing or cutt ing. To ma e icing, combine all ingredients in large bowl and mix at high speed until fluffy. Frost top and sides. Yield: 16 servings. -----------------------155376 -- MOIST & CREAMY COCONUT CAKE

, eggs, sugar, salt and spice together. Pour into a 9 x 13 in dry ca e mix over top. Melt butter and drizzle over top of ca on nuts. Ba e at 350 degrees for approximately 50 minutes or with whipped cream if desired.

1/2 can water 1 c. raisins 1 c. nuts, chopped Cream sugar and shortening; add eggs, vanilla and tomato soup. Mix well. Sift in combined dry ingredients alternately with water. Add raisins and nuts last. Ba e one hour at 350 degrees in large loaf pan or jelly roll pan. This is not a "fancy dessert" but a tasty and nourishing ca e that ma es a big hit, especia lly with men and small fry. Do not frost. As a dessert, top with whipped cream or ice cream. Hoffman -----------------------155390 -- SPICE CAKE

Prepare ca e mix as on box and pour into greased bottom only of a 9 x 13 inch p an. Do not ba e. Put rhubarb on batter then sprin le the sugar on rhubarb. Po ur whipping cream over this. Ba e at 350 degrees for 40 to 50 minutes, a custar d forms in the bottom of the pan. Store in refrigerator. Browns Valley -----------------------155404 -- RHUBARB CAKE

This spicy pound ca e has a mocha center that just naturally occurs when you p our the cocoa portion of the ca e mixture over the light batter. For a more att ractive presentation, use a fancy tube-type pan with an 8 to 10 cup capacity. F or 1 ca e you will need: 2 tbsp. dar cocoa 1/2 tsp. instant coffee powder 1/8 tsp. ba ing soda 2 tbsp. hot water 3/4 c. butter or margarine, room temperature 1 c. sugar 3 eggs 2 c. all-purpose flour 2 tsp. ba ing powder 1/4 tsp. salt 1 1/2 tsp. ground nutmeg 1 tsp. cinnamon 1/2 c. mil TIPS: Butter and eggs must be at room temperature or creamed mixture will not turn out light and fluffy. If mixture is cold and "curdled" in appearance, plac e bowl over warm water for a few minutes, then proceed beating until fluffy. In small bowl mix cocoa, coffee powder, ba ing soda and hot water to ma e a paste. Set side. In large mixing bowl, cream butter with sugar until smooth. Beat i n eggs until fluffy. Stir together flour, ba ing powder, salt, nutmeg and cinna mon. Add to creamed mixture alternately with the mil , beginning and ending wit h flour. Beat until smooth. Pour 3/4 of the mixture into a well-buttered, tube -type pan of 8 to 10 cups capacity. Smooth out white batter in pan. Stir reser ved cocoa mixture into remaining batter and pour over top. Ba e at 350 degrees for 45 to 50 minutes or until a s ewer inserted in the center comes out clean. -----------------------155438 -- CHOCOLATE PEAR CAKE

This dessert, a cross between a ca e and a pastry, is ba ed in a thin layer an d turns ca e-li e in texture as it ba es. It is very attractive to serve becaus e as the batter rises it creates a frame around each piece of fruit. It is grea t served either warm, topped with ice cream, or completely cooled. For 1 ca e, 8 servings, you will need 3/4 c. butter or margarine 3/4 c. sugar 3 eggs 1/4 c. cocoa 1 tbsp. vanilla extract 1 c. all-purpose flour 1/4 tsp. salt 2 pears, peeled, cored & sliced Powdered sugar 4 pear slices for garnish TIPS: For an interesting variation, use apples in place of pears, omit the coc oa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream but ter with sugar until well blended. Add eggs and beat until light and fluffy. S

A coconut sponge ca e, filled with chocolate butter cream, is a handsome desse rt for a special occasion. If you wish, sprin le each layer with a little rum t o flavor the torte. To ma e the chocolate curls, use mil chocolate at room tem perature, shaved with a cheese plane or vegetable peeler. For 1 ca e, 8 to 10 s

oom temperature. Using a potato peeler, shave the chocolate into curls. To ma e larger curls, place chocolate into microwave oven on "defrost: for 20 seconds. Shave immediately. Combine pudding mix with the mil . Heat to boiling, stirr ing and coo until the mixture boils and is thic ened. Cool slightly. Stir in the sour cream and rum. Split angel food ca e into 3 layers. Spread chocolate mixture between the layers, stac ing layers bac on top of each other again. Wh ip the cream and add the powdered sugar to sweeten slightly. Spread over top an d sides of the ca e. Decorate top with chocolate curls or shaved chocolate. Se rve immediately, or cover with a dome and refrigerate up to 3 hours before servi ng.

NOTE: The butter, cream cheese, and eggs should be at sugar and butter together with cream cheese very well. ith 2 eggs; beat well after each addition. Add vanilla very well. Ba e in a tube pan 60 to 80 minutes at 350 -----------------------155473 -- BROWNIE CHEESECAKE BARS

Beat until fluffy about 10 minutes. Put on ca e. Then melt or soften a can of chocolate frosting in microwave just until still pourable. Spread on top. -----------------------155482 -- LEMON DESSERT CAKE

Blend all ingredients in top of double boiler. When hot water is boiling, put top on with ingredients in it and beat for 5 to 7 minutes or until mixture thic ens. Remove from heat and continue beating while adding vanilla. Spread on ca e.

Cream butter in large bowl at high speed. Add eggs, 1 at a time, beating well after each egg. Gradually add sugar, continue creaming at high speed until ligh t and fluffy. By hand, stir in flour, frosting mix and nuts until well blended. Pour batter into greased pan. Ba e at 350 degrees for 60 to 65 minutes in a 1 0 inch tube or bundt pan. Cool 2 hours, remove from pan. -----------------------155492 -- COCONUT CAKE

--GLAZE:-1 1/4 c. confectioners' sugar Juice of 4 oranges or 2/3 c. frozen orange juice concentrate Dissolve gelatin in the boiling water and set aside. In a large bowl combine c a e mix and coo ing oil. Add eggs, one at a time and orange extract, beating we ll after each addition. Add dissolved gelatin and beat for 3 minutes. Pour int o a 10 inch, greased and floured angel food ca e pan. Ba e at 350 degrees for 4 5 minutes or until toothpic comes out of the ca e clean. Remove from oven and immediately pour the glaze over the top of ca e. Cool in pan for a few hours. -----------------------155498 -- PEACH CUSTARD CAKE

Unwrap caramels and melt with mil in top nd butter according to directions on box. 9 inch pan and ba e at 350 degrees for 10 gooey. Pour caramel-mil mix over ba ed hips. Pour rest of batter over all and ba or until toothpic tests clean. Top with

of double boiler. Combine ca e mix a Pour 1/2 the batter into greased 13 x minutes or until ca e puffs up and is layer. Top with nuts and chocolate c e at 350 degrees for 25 to 30 minutes ice cream, if desired.

1/4 c. peach jam Have butter and cream cheese at room temperature. Then cream together until sm ooth. Add sugar and beat at medium speed of electric mixer, until blended. Add egg yol s and continue to beat until well blended. Add flour, one cup at a tim e, stirring well after each addition. Add vanilla. Stir in the peach jam. In another mixing bowl with clean beaters, beat the egg whites until stiff. Gently fold into batter. Spoon into a well greased 12-cup bundt pan. Ba e at 350 deg rees on a lower rac so the ca e pan is actually centered in the oven, for 45 mi nutes to 1 hour. Serve with sliced strawberries or lightly sugared peaches. -----------------------155509 -- CALICO MERINGUES

Put all ingredients in a large bowl and beat with electric mixer for about 3 to 4 minutes. When well blended, pour into large greased and lined tube pan. Ba e at 350 degrees for 1 hour. Chec at the end of 50 minutes with a ca e tester. You can ice this ca e with a light lemon frosting, but we li e it plain.

1/4 c. margarine Mix together the first 3 ingredients and cut in the margarine. Sprin le over t he top of the filling. Ba e at 350 degrees for 45 to 50 minutes. Ca e is done when a nife is inserted and comes out clean. -----------------------155525 -- PUMPKIN CAKE

e mix, pudding mix, mil , eggs, and chocolate chips in large bowl. until well blended. Pour into a greased and floured 10 inch or bund at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan and r chocolate icing if desired.

Beat egg whites, cream of es or until it forms stiff ately 3/4 cup each time). o 50 minutes on the bottom vert pan for cooling.

tartar, salt, vanilla, and almond extract for 6 minut pea s. Then fold in sifted sugar and flour (approxim Put in ungreased tube pan and ba e approximately 40 t rac of oven at 350 degrees. Ta e out of oven and in

CRUST: Bring water and oleo to a boil. Stir in flour until it forms a ball. Cool. Beat in eggs one at a time. Slightly grease 9 x 13 inch pan and spread b atter in pan. Ba e at 450 degrees for 15 minutes; then 350 degrees for 25 to 30 minutes. FILLING: Beat until smooth and spread on crust. Top with Cool Whip. Drizzle lines of Herhsey's syrup on top. Note: May use sugar free pudding an d leave off syrup. -----------------------155576 -- DELICIOUS CHERRY CAKE

If you haven't "inherited" the starter, ta e: 3/4 c. canned peaches in heavy s yrup, use only 1/2 c. of the juice and cut peaches in sm. pieces 3/4 c. pineapple chun s, use 1/2 c. of the juice and cut pineapple in 2 6 Maraschino cherries, cut in half (no juice) 1 1/2 c. sugar 1 p g. dry yeast or quic rise yeast Place above mixture in glass jar with loose cover in a fairly warm place. Stir several times the first day, then once a day for two wee s. At the end of the

1/4 tsp. salt (optional) With a mixer, combine eggs, oil, sugar, whis ey, honey, and vanilla for three m inutes at low speed and three minutes at high speed. Slowly add flour, ba ing s oda, ba ing powder, and salt into the liquid mixture, mixing for three minutes a t medium speed. Ma e sure the dry ingredients do not settle at the bottom of th e bowl. Note: This is a large ca e which can be ba ed at 350 degrees for one hour and 10 minutes in a 15 x 11 inch square pan or 45 to 50 minutes in two bun dt pans. Test for doneness with a toothpic which should come out clean. Serve s 16 or more. -----------------------155584 -- ISRAELI APPLE CAKE

4 eggs 2 c. granulated sugar 1 c. coo ing oil 1/4 c. fresh orange juice 3 tsp. vanilla 3 c. all-purpose flour 3 tsp. vanilla 1/4 tsp. salt 1 c. walnuts, chopped 2 c. coo ing apples, peeled and thinly sliced 1 1/2 tsp. powdered cinnamon 3 tsp. granulated sugar Powdered sugar for dusting In a medium bowl, beat the eggs, 2 cups of sugar, oil, juice, and vanilla with an electric mixer on high speed for 10 minutes. Sift together the flour, ba ing powder, and salt, then blend it, a little at a time, into the egg mixture and t hen stir in the walnuts. Preheat oven to 350 degrees. Grease a bundt pan and p our in about a third of the batter. Layer the top with half of the apples; spri n le the top with 1 teaspoon of the remaining sugar and 1/2 teaspoon of the cinn amon. Pour another third of the batter on top and cover with the remaining appl es; sprin le the top with the rest of the sugar and cinnamon. Cover with the re maining third of the batter. Ba e until done (75 to 85 minutes). Remove from o ven and immediately dust with powdered sugar. Ma es about 16 servings. (Invert on serving plate before dusting with powdered sugar.) -----------------------155585 -- ITALIAN CREAM CHEESE CAKE